…Butternut squash… and produce 3 main meals
Before the leaves truly began to fall I was treating a patient for fibromyalgia. In response, she kindly invited me to visit her allotment and I found myself the proud recipient of a range of fresh organic produce: home grown watercress to garnish, apples – pickled, pulped and whole for breakfast plus a huge butternut squash, which I had a job to carry back home. I collected Amaranth seeds and picked a few apples from the tree. She had also saved me A year old bottle of fresh, sparkling apple juice.
Thus begins the task of creating as many new and interesting meals as possible with these ingredients. Utilising left over vegetables, fruit and foraged herbs and seeds, I have begun to weave magic at my mealtimes.
Here are 3 ways with these ingredients. All washed down with a natural, appletize!
- Spinach, Mushroom and squash Tarte. My first gluten free (pre made) puff pastry tarte! Made with a wild pesto dressing. Good served with fresh bean tips and slices of avocado.
2. Squash and watercress risotto
3. Squash & Winter veg soup
To pre cooked potatoes and parsnips, I added chunks of squash, nigella seeds, broccoli and coconut oil into a blender with enough hot water and a lemon and ginger tea to form a creamy smooth consistency when blended. Then warmed gently for 10 mins whilst I made an avocado on rye toast. Finally, adding seasoning and pumpkin seeds for garnish. Minimal cooking of squash retains its juicy form.